a College of Food Science and Engineering, Northwest A&F University , Yangling , Shaanxi , China.
b College of Mechanical and Electronic Engineering, Northwest A&F University , Yangling , Shaanxi , China.
Crit Rev Food Sci Nutr. 2019;59(14):2335-2347. doi: 10.1080/10408398.2018.1514363. Epub 2018 Oct 4.
3D printing, also referred to as additive manufacturing, offers a wide range of new processing possibilities to the food industry. This technology allows a layer by layer (bottom to top) printing of predefined slices of designed and desired objects. 3D printing potentially allows rapid manufacturing of complex objects, which are unhindered by design complexity, thus providing substantial liberty to create new and untested geometric shapes. In terms of food manufacturing, the potential that 3D food printing technologies can bring may revolutionize certain aspects of food manufacturing, providing the convenience of low-cost customized fabrication and even tailored nutrition control. The most common materials suitable for 3D food printing are carbohydrate, fat, protein, fiber and functional components. In the present study, the characteristics of raw materials or additives used during 3D printing, and requirements for estimating and improving their printing performance and self-supporting ability in extrusion-based printing regarding rheological characteristics of 3D food printing materials are reviewed. As an innovative process, 3D food printing may induce a revolution in certain areas of food manufacturing.
3D 打印，也称为增材制造，为食品工业提供了广泛的新加工可能性。这项技术允许对设计和期望的物体的预定义切片进行逐层（从下到上）打印。3D 打印有可能实现复杂物体的快速制造，而不受设计复杂性的限制，从而为创造新的和未经测试的几何形状提供了很大的自由度。在食品制造方面，3D 食品打印技术的潜力可能会彻底改变食品制造的某些方面，提供低成本定制制造的便利性，甚至可以进行定制化的营养控制。最适合 3D 食品打印的常见材料是碳水化合物、脂肪、蛋白质、纤维和功能性成分。在本研究中，综述了用于 3D 打印的原材料或添加剂的特性，以及在基于挤出的打印中评估和改善其打印性能和自支撑能力的要求，涉及 3D 食品打印材料的流变特性。作为一种创新工艺，3D 食品打印可能会引发食品制造某些领域的革命。
